/ck/ - Food & Cooking

>>13296858


Your other question was answer pretty adequately but as for the "black tea being red":

What we call Black tea in Chinese is actually 紅茶(hong cha -- red tea) whilst in Chinese black tea 黑茶(hei cha) refers to fermented teas(pu-erhs).

It gets confusing but most vendors stick with the western usage of "black" tea and just use "dark" tea when referring to fermented teas.

>>13293367

Awesome dude! Thanks for sharing with us and giving us a shout-out. Quality information in those slides, I'm sure many minds will be informed.

>>13290588

I think this is honestly a really difficult question to answer but by observing what kind of tea drinker are they are can help answer it.

Do they enjoy tea bags and adding milk & honey to their brew?(in that case a decent honey is a safe bet)

Are they interested in your "standard" loose leaf teas enjoyed in the west(Darjeeling, Earl Grey, Ceylon, Assam) and enjoy 'western' brewing style?(maybe a tea cozy or a decorative bone china mug)

Are they interested in gong-fu cha, pu-erh, chinese/japanese teas primarily?(I think a teapet or gaiwan would be appropriate though me personally I would prefer $20 worth of tea)

What's everyone drinking today and what method did you use to brew it?

What Lapsang Souchong's(Zheng Shan Xiao Zhong) from Yunnan Sourcing can you folks recommend? The site offers many sorts but there seems to be very little differentiation between them except for price.

I might bite the bullet and buy the higher priced ones but I would really like to know *why* they are higher priced and what differences there are between those and the passable-but-mediocre Lapsang I'm drinking now

>>13286499
I'm not talking about that. I'm talking about whether there have been any other ingredients that in recent times have been percieved as being something it isn't.

Are there any other condiments/oils/flavorings that rope in both professional chefs and amateurs into getting unwitting patrons to think they are being served an item that they actually aren't(namely, truffles)?

Basic Facts:
There are NO truffles in most commercially available "White Truffle Oils"
The flavor profile is described as very "one-dimensional" and over powering compared to actual truffles.
While some chefs have argued that there is a place for these oils in moderation and often in conjunction with real chefs, others argue that it entirely a garbage product.


To wit:
https://www.youtube.com/watch?v=hJEaSGzSOqE

>>13282932
Yeah, some of the stuff(Japanese green teas) can get stale. I think your talking about a different kind of bin. These are stored in big metal containers with a sealed lid that you take off and put back on.

No staff there and sure there are cameras but why would they bother looking at the camera footage? All you're doing is holding the tea so it doesn't register as heavy on the scales. It's not like there are people sitting and scrutinizing every shot of that specific camera.

>>13282676

Yeah, and then *you* weigh them and the price with barcode is printed out.

They have a huge variety. Per my tastes I really only get their lapsang, oolongs, and genmaimatcha but if Indian and Japanese teas are your thing they have plenty of those too.

Definitely worth it if you don't mind stealing.

>>13281753
Do you have a 'Wegmans' near you? They carry loose leaf teas which are of economic quality.

You can always cheat when you weigh them on the scales so you get 20 cent tea :^

>>13269114

Reminder:

>When told that his Captain Picard character from Star Trek: The Next Generation would drink a lot of tea, Sir Patrick Stewart originally suggested that he drink Lapsang souchong, but the producers were afraid the audience would not know what that was, so the character drank Earl Grey tea instead.

>>13276813

Korean tea definitely exists but in my effort to track some down I’ve found that the Korean tea producers/sellers, for one reason or another, aren’t marketing to an international audience and that the only options to buy some are to either go in person or try ordering from one of the Korean websites ( Osulloc.com ) and hope they deliver abroad.

Reddit hasn’t been helpful in finding other sources but apparently what-cha and other retailers at one point or another carried select stock of Korean stuff.

>>13276700

There are lots of sites but ( https://yunomi.life/ ) is where I got mine. They also have “dark”(fermented) tea available which I have not tried but would be an interesting contrast with puerh.

Almost any tea with “flavoring” is so often a crapshoot as to the quality. I just stick with the pure stuff.

>>13276571
I want to try some Japanese blacks/oolongs again. They were great and definitely different than Chinese ones.

As for milky oolongs I’d be careful. A lot of the stuff advertised as milky oolongs is just regular oolong with artificial flavor added with no notice given on the website or packaging.

I *think* I’ve had proper milky oolongs, if it actually was the legit stuff It is very subtle and subdued unlike the fake stuff which is in your face and almost plasticy in taste.

>>13275067

This is a pretty good list ( https://specialtyteaalliance.org/world-of-tea/us-grown-tea/ ) though a fair amount of these have either no internet presence, don't ship, or don't sell their tea at all.

Anyone have any books/articles/blogs evaluating tea produced outside of the traditional tea growing regions(China, Japan, India, Taiwan)?

Most of the tea that is produced outside of these regions tends to be CTC-method tea that is destined for teabags of greater or lesser quality and I'm wondering if there exists an "orthodox" tea culture in any of these regions. I've had some Kenyan loose-leaf before but I've never seen tea produced in Korea, Vietnam, the Azores, or the US for sale that isn't CTC.